Holiday Cranberry Freeze Recipe

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This dish is as beautiful as it is tasty; a red and white creation that tastes great as a side dish/salad, as well as a dessert. I have been making and taking this dish to our holiday gatherings for over 25 years and everyone loves and requests it every year. It is an unusual yet perfect blend of tart and sweet.
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  • 2 cans Ocean Spray cranberry sauce (jelled, not whole berry)
  • 2 tablespoons fresh lemon juice
  • 12 ounces Philly cream cheese (softened)
  • 1/2 cup mayonnaise
  • 1 pint whipping cream
  • 1 cup powdered sugar
  • 1 fresh orange (for orange zest)
  • 1/2 cup chopped pecans (optional)
  • Iceberg lettuce leaves (optional)
45 mins
45 mins
  • Open the 2 cans of cranberry jell-o and pour into a bowl.
  • Pour the lemon juice over cranberry mixture; then mix and blend with a fork until it is fairly smooth.
  • Pour the cranberry mixture into a clear glass casserole/cake dish or jell-o mold. (Spray a light coat of Pam type oil spray in either the casserole or mold dish.)
  • Then whip the cream to normal whipped cream consistency.
  • Gently whip/mix in mayonnaise, cream cheese, and powdered sugar. Add in freshly grated orange zest (to taste) and add chopped pecans.
  • Pour white whipped cream mixture over red cranberry mixture. Do not stir, layers should be separate, red and white layers.
  • Freeze overnight; then cut into squares or slice (mold) while frozen....serve frozen on a lettuce leaf for color.
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